Heat a 12-inch skillet over medium heat. Add 1 tablespoon oil. Add mushrooms and sprinkle with a pinch of salt. Let mushrooms cook for 5 to 10 minutes, or until softened. Pour mushrooms into a 5-qua ...
Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight. ...
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple.Into a 4-quart pot with a tight fitting lid, pour 2 cans of apple juice. Bring to a boil ...
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shorten ...
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess ...
Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta.Cover and refrigerate at least 30 minutes before serving. ...
Bring the brown rice, and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.Prepare a skille ...
Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirrin ...
In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion, and pimentos. Fold in the mayonnaise. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigera ...
Preheat oven to 400 degrees F (200 degrees C).Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.Stir mayonnaise, Parmes ...